These protein balls are a handy snack to meal-prep and take to work, your home office or to school. Don’t be put off by the chickpeas - you can barely taste them and they are not only a great source of plant-based protein but their high level of fibre feeds our gut bugs to reduce inflammation in the body and boost our mood.

RECIPE

MAKES 20

DRY INGREDIENTS

1/2 cup walnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1 cup whole rolled oats

1/2 cup desiccated coconut

1 teaspoon ground cinnamon

WET INGREDIENTS

1 can chickpeas, rinsed and drained

1/3 cup raisins, cranberries or sultanas

2 Tablespoons dried apricots or dates, finely diced

2 Tablespoons water

3 Tablespoons honey or maple syrup

1 teaspoon vanilla extract

ROLLING

1/2 cup desiccated coconut, extra


METHOD

  1. Put all dry ingredients in the food processor and blend until coarse. Set aside.

  2. Blend all wet ingredients in the food processor to a smooth paste.

  3. Combine wet and dry mixtures. Add extra water if needed for the right consistency.

  4. Roll mixture into balls approximately the size of a walnut and roll in extra coconut.

  5. Place in an airtight container and store in the fridge.


TIP: for a healthy nut free lunchbox snack, swap nuts for an extra ½ cup of sunflower and pumpkin seeds.